Bacon And Cashew Caramel Corn Recipes

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Mix popcorn and cashews together in a large roasting pan.
• Combine brown sugar, corn syrup, butter, salt, and cream of tartar in a large saucepan. Bring to a boil, stirring constantly, until a candy thermometer inserted into the middle of the syrup, not touching the bottom, reads 260 degrees F (127 degrees C), 6 to 8 minutes.
• Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
• Bake in the preheated oven, stirring every 20 minutes, until sugar mixture has baked and caramelized onto popcorn and cashews, about 1 hour. Spread cashew caramel corn onto a parchment paper-lined baking sheet to cool. If desired, form into balls while still warm.

Steps:

• Preheat oven to 250 degrees F.
• Place popped popcorn in a very large bowl. Prepare 2 sheet pans with nonstick spray and line with aluminum foil.
• In a medium saucepan over medium heat, par-cook the bacon and render the bacon fat. Once the bacon has cooked, strain the bacon fat from the bacon pieces and reserve the fat. Transfer the cooked bacon pieces to paper towels and continue to drain the excess fat. Then add to popcorn.
• In the saucepan already used, add the butter and bacon fat (add more bacon fat as needed). Heat until the butter has fully melted.
• Add the brown sugar, corn syrup, and salt. Bring to a boil and stir constantly. Continue to boil without stirring for 4 minutes.
• Remove from heat and stir in baking soda and vanilla.
• Pour in a thin stream over popcorn, stirring to coat evenly.
• Divide the mixture evenly between sheet pans and bake, stirring every 15 minutes for 1 hour. Remove from oven and let cool completely before breaking into pieces.
• Store in an airtight container for up to one week.

Steps:

• Cook bacon in a pan over medium heat until all the fat has rendered out, and all the pieces are well browned and crisp, 5 to 7 minutes. Transfer into a strainer set over a bowl to catch the excess grease. Let bacon cool to room temperature.
• Place popcorn in a large mixing bowl. Add cooled bacon and mix lightly until evenly distributed. Set aside until needed.
• Pour white sugar into a small saucepan and set over medium heat. As soon as the sugar begins to melt and turn clear around the edges, carefully shake and swirl the pan. Do not try to stir the sugar with a utensil! Just occasionally shake and swirl the pan, which will mix the still granulated sugar into the melted sugar.
• When almost all the sugar is melted, and the mixture is turning a light amber color, reduce the heat to low.
• Once all the sugar is melted, turn off the heat, and add cold butter cubes to the pan all at once. Carefully shake and swirl the pan until the butter melts into the sugar. Do not use a whisk yet.
• Add water and salt and use a whisk to mix until a smooth, thin caramel sauce forms. Some of the sugar may temporarily harden when you add the water, but just keep whisking until everything dissolves and you've achieved a smooth sauce. If it's not melting, turn the heat on low, and continue until it does.
• Remove from heat and quickly, but carefully, drizzle caramel sauce over the bacon and popcorn while tossing with a lightly buttered spatula. Continue tossing until the popcorn is evenly coated with the caramel.
• Lightly butter your hands, and as soon as the mixture has cooled down enough to stick together, form it into balls. Don't squeeze the balls too hard as you form them, or you will compress the popcorn and it will not be as light in texture. Transfer balls to a pan to cool completely.

Steps:

• Preheat oven to 300°F Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
• Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
• Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
• Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD Can be made 2 days ahead. Store airtight in refrigerator.